Enjoy these snickerdoodles un-iced OR ice them with Barred Woods Maple Cream for an extra special cookie.
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Makes 3-4 dozen
Taken from Vermont Maple Sugar Makers Association (VMSMA) Website
Enjoy these cookies un-iced OR ice them with Barred Woods Maple Cream for a special treat.
2 3/4 cup all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1 cup unsalted butter
1 1/2 cups maple sugar
2 large eggs
1 teaspoon pure vanilla
1/3 cup maple sugar
2 teaspoons ground cinnamon
Mix together flour, salt and baking powder in large bowl.
Use an electric mixer or hand mixer to blend butter and 1 1/2 cups maple sugar until smooth.
Add in eggs and vanilla.
Add flour mixture to wet ingredients and beat until smooth dough is formed.
Preheat oven to 400 deg F.
For coating, mix 1/3 cup maple sugar and cinnamon.
Form 1 inch balls of dough and roll in coating.
Space 2 inches apart on cookie sheets and flatten cookies to 1/2 inch thick with bottom of glass.
Bake 8-10 minutes or until edges are a light golden brown.
Cool on wire racks.